Strawberry Matcha Latte

Ingredients Steps

Main ingredients

• 2–3 g · Ceremonial grade matcha powder
• 50–70 ml · Hot water (around 80°C)
• 5–6 · Strawberries (canned or fresh)
• 1–2 tsp · Strawberry syrup or purée (optional for extra sweetness)
• 140–200 ml · Cold milk of your choice
• Maple syrup or sugar · To taste (optional)
• Ice cubes · As desired

• 1. Whisk the matcha · Add 2–3 g matcha to a bowl, pour in 50–70 ml hot water (80°C), and whisk for 90–120 seconds until smooth and frothy.
• 2. Make the strawberry purée · Blend 5–6 strawberries with a little of their syrup (if canned) until smooth. Sweeten with maple syrup or sugar if needed.
• 3. Layer the strawberries · Spoon the strawberry purée into the bottom of a glass.
• 4. Add ice · Add 4–5 ice cubes over the strawberry layer.
• 5. Pour in the milk · Add 140–200 ml cold milk, leaving about 1–2 cm at the top.
• 6. Re-whisk the matcha · Give the matcha a quick whisk again for about 60 seconds so it’s extra smooth and foamy.
• 7. Finish the layers · Slowly pour the matcha over the milk to create the green-over-pink gradient.
• 8. Serve & enjoy · Drink as is for clean layers, or stir gently for a sweet, creamy strawberry matcha latte.

How to Make a Strawberry Matcha Latte (Iced)

There’s a reason this combo has become a café favourite. Matcha brings a grounded, earthy calm — that deep green umami flavour — while strawberries add juicy brightness and sweetness. Together, they balance each other perfectly: the matcha cuts the sugar, and the strawberries lift the richness.

And the magic doesn’t stop at taste. Both are antioxidant powerhouses, packed with goodness for your skin, energy, and focus. It’s one of those rare pairings where indulgence and wellness go hand in hand.

So yes — this isn’t just a pretty drink. It’s joy, calm, and vitality in a glass.

Let’s Make a Strawberry Matcha Latte

Whether you’re crafting a quick pick-me-up or aiming for an Instagram-worthy layered latte, we’ll cover both versions below.

Ingredients

☕ 2–3 grams ceremonial grade matcha powder
💧 50–70 ml hot water (around 80°C — not boiling)
🍓 6 canned strawberries (or 5 fresh ones if you prefer)
🥛 200 ml cold milk (oat, almond, dairy — your choice)
🍁 Maple syrup or sugar, optional depending on sweetness
🧊 A few ice cubes

Version 1: The Quick & Creamy Strawberry Matcha Latte

Perfect for busy mornings when you still want café quality.

Step 1: Blend it all.
Add your strawberries, milk, matcha, and water into a blender. If your strawberries aren’t sweet enough, add a drizzle of maple syrup.

Step 2: Pour and enjoy.
Blend for 10–15 seconds until smooth, then pour over a glass of ice. It’s creamy, refreshing, and ready in under a minute — no layering required.

Version 2: The Layered Strawberry Matcha Aesthetic

When you want that signature two-tone green and pink look.

Step 1: Whisk your matcha.
In a bowl, combine 2–3 grams of matcha with 50–70 ml of hot water (about 80°C). Whisk for 1–2 minutes until it’s smooth, frothy, and velvety. Let it rest while you prep the strawberries.

Step 2: Make the strawberry purée.
Blend 6 canned or 5 fresh strawberries until smooth. If using canned ones, add a little syrup from the tin for natural sweetness and a glossy texture.

Step 3: Assemble the layers.
In a clear glass, add the strawberry purée first. Drop in a few ice cubes, then slowly pour in 200 ml of cold milk, leaving space at the top. Finally, re-whisk your matcha for a few seconds and gently pour it over the milk.

You’ll get a picture-perfect gradient — pink on the bottom, green on top — that’s as pretty as it tastes.

Pro Tips

• Sweeter layers: Add a thin drizzle of maple syrup to the strawberry purée before layering.

• Stronger matcha: Use a small bamboo whisk and re-whisk before pouring so you keep that silky foam.

• For extra flair: Top with a spoonful of whipped cream or a freeze-dried strawberry crumb to make it café-level fancy.

Optional DIY Strawberry Syrup

Want to skip the blender next time?
Simmer 100 g strawberries with 100 g sugar over medium heat until the fruit breaks down and the sugar dissolves. Strain it for a smooth syrup, and store in the fridge for up to a week. Spoon 1–2 teaspoons into your latte whenever you crave that sweet, fruity twist.

The result? A drink that’s bright, balanced, and beautiful — the kind that turns an ordinary afternoon into a tiny, delicious ritual.